http://recipefinder.ninemsn.com.au/video.aspx?videoid=11df9cd8-ec35-4700-b1cb-85c459dc52d7&tab=2
http://www.foodstandards.gov.au/_srcfiles/Survey%20of%20chemical%20contaminants%20and%20resi dues%20in%20coffee1.pdf
What confused me in this video was the flat whites and lattes had different amounts of chemicals found in them. WTF? This makes no sense. Any one keen to offer some sort of explanation as to why this may be the case.
The research being referred to is the second link in this post (PDF).
I havent had a look at the PDF yet.
http://www.foodstandards.gov.au/_srcfiles/Survey%20of%20chemical%20contaminants%20and%20resi dues%20in%20coffee1.pdf
What confused me in this video was the flat whites and lattes had different amounts of chemicals found in them. WTF? This makes no sense. Any one keen to offer some sort of explanation as to why this may be the case.
The research being referred to is the second link in this post (PDF).
I havent had a look at the PDF yet.
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